Salted Almonds
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
836Calories
27 gProtein
28 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories836 kcal
Protein27 g
Carbohydrates28 g
Fiber16 g
Sugars5.6 g
Total Fat75 g
Saturated Fat12 g
Monounsaturated Fat44 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol29 mg
Sodium7002 mg
Potassium941 mg
Calcium351 mg
Iron4.8 mg
Magnesium345 mg
Phosphorus618 mg
Zinc4 mg
Copper1.3 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E33 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)4.6 mg
Folate57 mcg
Choline69 mg
Caffeine0 mg
Water7.9 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.
SALTED ALMONDS. BY MRS. JOHN F. LACEY. (Wife of Representative from Iowa.) \0 a cupful of blanched almonds add one table- spoonful of melted butter. Stir well. Let them stand an hour ; then sprinkle with salt, allowing a tablespoonful for each cupful of nuts
Cook this with the app: pantry check, scaling, and the assistant.